Alto Shaam 750-GDU-PT User Manual

Customer side

Pass-through model
with optional casters
Control side

#828 • 6/06

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: [phone] • 800.558.8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

WEBSITE: www.alto-shaam.com

PRINTED IN U.S .A .

®

Hot Food Visual

Merchandiser, Electric

Models:

750-GDU
750-GDU/PT

• INSTALLATION

• OPERATION

• MAINTENANCE

#828 Operation and Care Manual • 1.

DELIVERY

This Alto-Shaam appliance has been thor-

oughly tested and inspected to insure only the

highest quality unit is provided. Upon receipt,

check for any possible shipping damage and

report it at once to the delivering carrier. See

Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached

items and accessories, may have been delivered

in one or more packages. Check to ensure that

all standard items and options have been

received with each model as ordered.

Save all the information and instructions

packed with the appliance. Complete and return

the warranty card to the factory as soon as

possible to assure prompt service in the event of

a warranty parts and labor claim.

This manual must be read and understood

by all people using or installing the equipment

model. Contact the Alto-Shaam service depart-

ment if you have any questions concerning

installation, operation, or maintenance.

NOTE: All claims for warranty must include

the full model number and serial

number of the unit.

UNPACKING

1. Carefully remove the appliance from the

carton or crate.

NOTE: Do not discard the

carton and other

packaging material

until you have

inspected the unit

for hidden damage

and tested it for

proper operation.

2. Read all instructions in this

manual carefully before initiating the

installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the

appliance and is to be provided to the owner

or manager of the business or to the person

responsible for training operators.

Additional manuals are available from the

Alto-Shaam service department.

3. Remove all protective plastic film, packaging

materials, and accessories from the appliance

before connecting electrical power. Store

any accessories in a convenient place for

future use.

®

®

®

#828 Operation and Care Manual • 2.

SAFETY PROCEDURES
AND PRECAUTIONS

Knowledge of proper procedures is essential to the

safe operation of electrically and/or gas energized

equipment. In accordance with generally accepted

product safety labeling guidelines for potential

hazards, the following signal words and symbols

may be used throughout this manual.

Used to indicate the
presence of a hazard that
will cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.

Used to indicate the
presence of a hazard that
can cause personal injury,
possible death, or major
property damage if the
warning included with
this symbol is ignored.

Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury
or property damage if the
warning included with
this symbol is ignored.

Used to indicate the
presence of a hazard that
can or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.

Used to notify personnel of instal-

lation, operation, or maintenance

information that is important but

not hazard related.

1. This appliance is intended to cook, hold or

process foods for the purpose of human

consumption. No other use for this appliance

is authorized or recommended.

2. This appliance is intended for use in

commercial establishments where all

operators are familiar with the purpose,

limitations, and associated hazards of this

appliance. Operating instructions and

warnings must be read and understood

by all operators and users.

3. Any troubleshooting guides, component

views, and parts lists included in this

manual are for general reference only

and are intended for use by qualified

technical personnel.

4. This manual should be considered a

permanent part of this appliance. This

manual and all supplied instructions,

diagrams, schematics, parts lists, notices,

and labels must remain with the

appliance if the item is sold or moved to

another location.

NOTE:

1. This appliance, complete with unattached items

and accessories, may be delivered in one or more
packages. Check to insure that all the following
items have been received as standard with each
unit:

2: Chrome Plated Side Racks

3: Chrome Plated Wire Shelves

2: 40 Watt Appliance Bulbs

2. This appliance is designed for the purpose of

maintaining hot food at a temperature
for safe consumption. The unit must be
installed on a level surface in a location that will
permit the equipment to function for its intended
purpose and allow adequate access for proper
cleaning and maintenance.

3. The appliance must not be installed in any area

where it will be affected by steam, grease,
dripping water, high temperatures, or any other
severely adverse conditions.

4. Level the appliance from side-to-side and

back-to-back with the use of a spirit level.

5. In order to maintain standards established by

the National Sanitation Foundation, all stationary
counter-mounted equipment must be secured
flush to the counter and the entire base sealed to
the counter with NSF approved sealant or
equipped with 4" (102mm) legs to provide mini­mum unobstructed space beneath the unit.
Warranty will become null and void if these
directions are not followed.

#828 Operation and Care Manual • 3.

INSTALLATION

Site Installation

WEIGHT

750-GDU 750-GDU/PT

NET 135 lb est. (61 kg) 135 lb est. (61 kg)

SHIP 155 lb (70 kg) 155 lb (70 kg)

CARTON

31" X 34" X 28"

DIMENSIONS:

(787mm x 864mm x 711mm)

CLEARANCE REQUIREMENTS

3-inches (76mm) at the back

2-inches (51mm) at the top

1-inch (25mm) at both sides

TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.

IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.

#828 Operation and Care Manual • 4.

INSTALLATION

Site Installation

Outside Dimensions

OPTIONS & ACCESSORIES

■■ Casters, 5" (127mm) 4007

■■ Legs, 6" (152mm) 5205

■■ Stacking Hardware 14209

■■ Wire Pan Grid PN-2115

18" x 26" Sheet Pan Insert

Wire Shelves

■■ Reach-in SH-2851

■■ Pass-through SH-2114

CORD LOCATION

3-1/2"—(89mm)

1-3/8"

(35mm)

24-1/4"

(616mm)

52-3/4"—(1340mm)

3/4"—(19mm)

30-3/4"—(781mm)

WITH DOORS OPEN

29-3/4"—(756mm)

ALTO-SHAAM

6-3/4" (171m m )
FOR CASTERS

OR LEGS

1-1/4"

(32mm)

28-15/16"

(735mm)

37-13/16"—(960mm)

1. An identification tag is permanently mounted

on the cabinet.

2. Plug the unit into a properly grounded

receptacle ONLY. Arcing will occur when
connecting or disconnecting the unit unless
all controls are in the “OFF” position.

3. Position the unit so the cord is easily accessible

in case of any emergencies. If necessary, a
proper receptacle or outlet configuration, as
required for the unit, must be installed by a
licensed electrician in accordance with
applicable, local electrical codes.

230V:

To prevent an electrical shock hazard between the
appliance and other appliances or metal parts in
close vicinity, an equalization-bonding stud is
provided. An equalization bonding lead must be
connected to this stud and the other appliances /
metal parts to provide sufficient protection against
potential difference. The terminal is marked with
the following symbol.

NOTE: The appliance must be connected to an

electrical circuit that is protected by an
external GFCI outlet.

#828 Operation and Care Manual • 5.

INSTALLATION

Electrical Installation

ELECTRICAL

VOLTAGE PHASE CYCLE/HZ AMPS kW CORD & PLUG INCLUDED

at 125 1 50/60 19.2 2.3 NEMA L5-30P

30A-125V PLUG

at 230 1 50/60 9.1 2.1 CEE-7/7

220-230V PLUG

230

125

To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be made
in accordance with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.

ELECTRICAL CONNECTIONS MUST
BE MADE BY A QUALIFIED SERVICE
TECHNICIAN IN ACCORDANCE WITH
APPLICABLE ELECTRICAL CODES.

IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.

#828 Operation and Care Manual • 6.

OPERATION

User Safety Information

PRODUCT\PAN CAPACITY

36 lbs (16 kg) MAXIMUM

FULL-SIZE SHEET PANS: Six (6) 18" x 26" x 1" (457mm x 660mm x 254mm)

HALF-SIZE SHEET PANS: Six (6) 18" x 13" x 1" (457mm x 330mm x 254mm)

— up to twelve (12) with additional wire shelves

— T wo (2) side racks spaced at 3” (76mm) centers

— Three (3) chrome plated wire shelves

— Two (2) 40 watt appliance lamps

This appliance is intended for use in commercial

establishments where all operators are familiar with

the purpose, limitations, and associated hazards of

this appliance. Operating instructions and warn-

ings must be read and understood by all operators

and users.

1. Make sure the unit is connected to the

appropriate power source.

2. Use hand protection when handling

hot items.

3. Preheat the unit for 30 minutes before use.

4. Be certain only hot foods are placed

into the cabinet.

5. To avoid personal injury and damage

to the unit, treat glass with care.

Remember –– glass can shatter.

HEATING CHARACTERISTICS

The cabinet is equipped with a special, low heat

density, heating cable. Through the Halo Heat con-

cept, the heating cable is mounted against the walls

of the warming compartment to provide an evenly

applied, thermostat controlled, heat source. The

design and operational characteristics of the cabinet

eliminate the need for a moisture pan or a heat

circulating fan. Through even heat application,

the quality of a food product is maintained up to

several hours.

The performance of this unit has been
optimized using the factory provided bulbs.
These bulbs should be replaced with an
exact replacement or with a factory
recommended replacement. These bulbs
have been treated to resist breakage and
must be replaced with similarly treated
bulbs in order to maintain compliance with
NSF standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.

METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.

OPERATION

#828 Operation and Care Manual • 7.

Operating Procedures

Before Initial Use:

Before operating the cabinet, clean both the interior
and exterior of the unit with a damp cloth and mild
soap solution. Rinse carefully. A standard commer­cial glass cleaner can be used on all glass. Install the
optional casters or equipment legs before operating
the cabinet. Clean and install the cabinet side racks,
and wire shelves.

1. PREHEAT AT 200°F (93°C) FOR
30 MINUTES.

When the thermostat is turned clockwise to the
ON position, the indicator light will illuminate
and will remain lit as long as the unit is calling
for heat. Allow a minimum of 30 minutes of pre­heating before loading the display cabinet with
food. The indicator light will go OUT after
approximately 30 minutes preheat time, or when
the air temperature inside the unit reaches the
temperature set by the operator.

2. LOAD THE CABINET WITH
HOT FOOD ONLY.

The purpose of the holding cabinet is to
maintain hot food at proper serving temperature.

Only hot food should be placed into the
cabinet. Before loading the cabinet with food,

use a food thermometer to make certain all
products are at an internal temperature range
of 140° to 160°F (60° to 71°C). Any food
product not within the proper temperature
range should be heated before loading into the
holding cabinet.

3. RESET THE THERMOSTAT TO
160°F (71°C).

Check to make certain the cabinet doors are
securely closed, and reset the thermostat to
160°F (71°C).

THIS WILL NOT NECESSARILY BE

THE FINAL SETTING.

The proper temperature range for the products
being held will depend on the type and quantity
of product. When holding food for prolonged
periods, it is advisable to periodically check the
internal temperature of each item with a food
thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).

#828 Operation and Care Manual • 8.

Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
product must be based on the moisture content
of the product, product density, volume, and
proper serving temperatures. Safe holding
temperatures must also be correlated with
palatability in determining the length of holding
time for a specific product.

Halo Heat maintains the maximum amount of
product moisture content without the addition

of water, water vapor, or steam. Maintaining
maximum natural product moisture preserves the
natural flavor of the product and provides a more
genuine taste. In addition to product moisture
retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the
cabinet without the necessity of a heat distribution
fan, thereby preventing further moisture loss due
to evaporation or dehydration.

When product is removed from a high temperature
cooking environment for immediate transfer into
equipment with the lower temperature required
for hot food holding, condensation can form on
the outside of the product and on the inside of
plastic containers used in self-service applications.
Allowing the product to release the initial steam
and heat produced by high temperature cooking
can alleviate this condition. To preserve the
safety and quality of freshly cooked foods howev­er, a maximum of 1 to 2 minutes must be the only
time period allowed for the initial heat to be
released from the product.

This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the unit
is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
Use a metal-stemmed thermometer to measure
the internal temperature of the product being
held. Adjust the thermostat setting to achieve
the best overall setting based on internal product
temperature.

HOLDING TEMPERATURE RANGE

MEAT

FAHRENHEIT CELSIUS

BEEF ROAST — Rare 140°F60°C

BEEF ROAST — Med/Well Done 160°F71°C

BEEF BRISKET 160°— 175°F71°— 79°C

CORN BEEF 160°— 175°F71°— 79°C

PASTRAMI 160°— 175°F71°— 79°C

PRIME RIB — Rare 140°F60°C

STEAKS — Broiled/Fried 140°— 160°F60°— 71°C

RIBS — Beef or Pork 160°F71°C

VEAL 160°— 175°F71°— 79°C

HAM 160°— 175°F71°— 79°C

PORK 160°— 175°F71°— 79°C

LAMB 160°— 175°F71°— 79°C

POULTRY

CHICKEN — Fried/Baked 160°— 175°F71°— 79°C

DUCK 160°— 175°F71°— 79° C

TURKEY 160°— 175°F71°— 79°C

GENERAL 160°— 175°F71°— 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160°— 175°F71°— 79°C

LOBSTER 160°— 175°F71°— 79°C

SHRIMP — Fried 160°— 175°F71°— 79°C

BAKED GOODS

BREADS/ROLLS 120°— 140°F49°— 60°C

MISCELLANEOUS

CASSEROLES 160°— 175°F71°— 79°C

DOUGH — Proofing 80°— 100°F27°— 38°C

EGGS —Fried 150°— 160°F66°— 71°C

FROZEN ENTREES 160°— 175°F71°— 79°C

HORS D'OEUVRES 160°— 180°F71°— 82°C

PASTA 160°— 180°F71°— 82°C

PIZZA 160°— 180°F71°— 82°C

POTATOES 180°F82°C

PLATED MEALS 180°F82°C

SAUCES 140°— 200°F60°— 93°C

SOUP 140°— 200°F60°— 93°C

VEGETABLES 160°— 175°F71°— 79°C

The holding temperatures listed are suggested guidelines only.

General Holding Guidelines

OPERATION

#828 Operation and Care Manual • 9.

CARE AND CLEANING

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against

corrosion in the care of

stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can

completely destroy the
protective surface layer of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust and
corrosion. In addition, many acidic foods spilled
and left to remain on metal surfaces are
contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always use
the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.

CLEANING AND PREVENTIVE MAINTENANCE

The cleanliness and
appearance of this unit will
contribute considerably to
operating efficiency and
savory, appetizing food. Good
equipment that is kept clean
works better and lasts longer.

CLEAN THE UNIT

THOROUGHLY
AFTER EACH USE

1. Turn lights and adjustable thermostat(s) to the

"OFF" position. Disconnect unit from power
source, and let cool.

2. Remove, cover or wap, and store unused

products under refrigeration.

3. Remove all detachable items such as wire

shelves, side racks, and any drip pan. Clean
these items separately.

4. Clean interior with a

damp cloth or sponge
and any good
commercial detergent at
the
recommended strength.

5. Spray heavily soiled

areas with a water
soluble degreaser and let
stand for 10 minutes,
then remove soil with a plastic scouring pad.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid
(muriatic acid) on stainless steel.

6. Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris.

7. Rinse surfaces by wiping with sponge and clean
warm water.

8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open
until interior is completely dry. Replace shelves.

9. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.

10. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for
stainless steel surfaces. Spray the cleaning
agent on a clean cloth and wipe with the grain
of the
stainless steel.

11. Clean glass with a window cleaner.

Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for foodservice equipment.

#828 Operation and Care Manual • 10.

CARE AND CLEANING

AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

#828 Operation and Care Manual • 11.

SANITATION

Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them.
There is also an important, inseparable relationship
between cleanliness and food flavor. Cleanliness, top
operating efficiency, and appearance of equipment
contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and
lasts longer.

Most food imparts its own particular aroma
and many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness,
stale or other OFF flavors are usually the result of
germ activity.

The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means
good control of both visible soil (dirt) and invisible
soil (germs). A thorough approach to sanitation will
provide essential cleanliness. It will assure an
attractive appearance of equipment, along with
maximum efficiency and utility. More importantly,
a good sanitation program provides one of the key
elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared
foods is just one of the important factors involved in
the prevention of food-borne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of equal
importance.

The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose,
and should be routinely used on all products that
require holding at a specific temperature.

A comprehensive sanitation program should focus
on the training of staff in basic sanitation procedures.
This includes personal hygiene, proper handling of
raw foods, cooking to a safe internal product
temperature, and the routine monitoring of internal
temperatures from receiving through service.

Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are impor­tant to build quality service as the foundation of
customer satisfaction. Safe food handling practices
to prevent food-borne illness is of critical importance
to the health and safety of your customers. HACCP,
an acronym for Hazard Analysis (at) Critical Control
Points, is a quality control program of operating
procedures to assure food integrity, quality, and
safety. Taking steps necessary to augment food
safety practices are both cost effective and relatively
simple. While HACCP guidelines go far beyond the
scope of this manual, additional information is
available by contacting:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140°F(4° TO 60°C)

CRITICAL ZONE 70° TO 120°F (21° TO 49° C)

SAFE ZONE 140° TO 165°F (60° TO 74°C)

COLD FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36°F TO 40°F(2°C TO 4°C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)

SAFE ZONE 0°F

OR BELOW (-18°C OR BELOW)

#828 Operation and Care Manual • 12.

√SERVICE

THERMOSTAT/INDICATOR LIGHT
SEQUENCE

Whenever the dial thermostat is turned ON, the light
will indicate the power ON/OFF condition of the
heating cable; and consequently, the cycling of the
cabinet as it maintains the dialed cavity temperature.
If the indicator light does not illuminate after normal
start-up, the main power source, thermostat, and/or
light must be checked. If the warming cabinet does
not hold the temperature as dialed, the calibration of
the thermostat must be checked. If the warming cab­inet fails to heat or heats continuously with the ther­mostat “OFF,” the thermostat must be initially
checked for proper operation. If these items are
checked and found to be in order, a continuity and
resistance check of the heating cable should be
made. SEE CIRCUIT DIAGRAM.

THERMOSTAT CALIBRATION

The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat
with a sensing bulb operates on hydraulic pressure;
consequently, any bending of the bulb results in a
change in its volume, and alters the accuracy of the
thermostat calibration.

A thermostat should be checked or recalibrated by
placing a quality, thermal indicator at the center of
an empty holding cavity. DO NOT CALIBRATE

WITH ANY FOOD PRODUCT IN THE CABI­NET. The thermostat should be set at 140°F

(60°C), and should be allowed to stabilize at that set­ting for a minimum of one hour. Following tempera­ture stabilization, the center of the thermal swing of
the air temperature within the cabinet should
approximately coincide with the thermostat setting.

If calibration is necessary, the calibration screw
should be adjusted with great care. The calibration
screw of the thermostat is located in the thermostat
dial shaft. With the shaft held stationary, a minute,
clockwise motion of the calibration screw apprecia­bly lowers the thermostat setting. A reverse, or
counter-clockwise motion appreciably raises the ther­mostat setting. After achieving the desired cycling
of the thermostat, the calibration screw must be
sealed. Place a few drops of enamel sealant directly
on the calibration screw. (RED NAIL POLISH OR EQUIVALENT IS

ACCEPTABLE

.)

Heating Cable Replacement Service Kit No. 4881

includes:

CB-3045 Cable Heating Element . . . . . . . . . . . . . . . . . . . . . . .210 feet

CR-3226 Ring Connector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

IN-3488 Insulation Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 foot

BU-3105 Shoulder Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

BU-3106 Cup Bushing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

SL-3063 Insulating Sleeve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

TA-3540 Electrical Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 roll

ST-2439 Stud, 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

NU-2215 Hex Nut, 10-32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

#828 Operation and Care Manual • 13.

SERVICE

8/27/02 Quantity A/S Part

Description per Unit Number

1. TOP 1 11559

2. TOP MOUNTING SCREWS 2 SC-2425

3. CASTER BRACKET 2 4974

4. CASTER BRACKET MOUNTING SCREWS 8 SC-2425

5. CORD, 125V 1 CD-33367

CORD, 230V 1 CD-3922

BUSHING 1 BU-3011

6. CASING, BOTTOM 1 14523

CASING, RIGHT-HAND 1 14332

CASING, LEFT-HAND 1 14333

7. CASING MOUNTING SCREWS 6 SC-2425

8. INSULATION: 25” x 120”

(635mm x 3048mm) 1 IN-22364

9. CABLE CONNECTION HARDWARE

10. HEATING CABLE: Length 144’ (43891mm) 1 CB-3045

11. THERMOSTAT 1 TT-3057

— THERMOSTAT KNOB, Fahrenheit 1 KN-3469

— THERMOSTAT KNOB, Celsius 1 KN-3474

12. TEMPERATURE GAUGE 1 GU-3273

13. HEAT INDICATOR LIGHT, 125V 1 LI-3493

HEAT INDICATOR LIGHT, 230V 1 LI-3923

14. LIGHT SWITCH 1 SW-3887

15. BULB, 125V 2 LP-3480

BULB, 230V 2 LP-3606

16. BULB SOCKET, 125V 2 RP-3952

BULB SOCKET, 230V 2 RP-3955

17. GLASS DOOR, Left-hand 1 4972

18. GLASS DOOR, Right-hand 1 4973

EACH DOOR INCLUDES:

— TOP DOOR HINGE 1 HG-2892

— BOTTOM DOOR HINGE 1 HG-23952

— TOP HINGE PIVOT PIN 1 PI-2894

— BOTTOM HINGE PIVOT PIN 1 PI-23953

— HANDLE 1 HD-2910

— HANDLE MOUNTING SCREWS 2 SC-2911

— DOOR GASKET: Length 6.3’ (1920mm) 1 GS-2891

19. GLASS, BACK (REAR) 1 4971

20. DOOR LATCH 2 LT-23187

21. SIDE RACK, LEFT-HAND 1 SR-2849

SIDE RACK, RIGHT-HAND 1 SR-2850

22. SHELF 3 SH-2851

23. BIMET THERMOSTAT, 230V

ONLY 1 TT-3859

24. FILTER (LINE), 230V 1 FI-33225

FILTER BRACKET 1 13001

25. FUSEHOLDER 1 FU-3884

FUSE 1 FU-3883

SERVICE VIEW • following pages

8/27/02 Quantity A/S Part

Description per Unit Number

1. TOP 1 11559

2. TOP MOUNTING SCREWS 2 SC-2425

3. CASTER BRACKET 2 4974

4. CASTER BRACKET MOUNTING SCREWS 8 SC-2425

5. CORD, 125V 1 CD-33367

CORD, 230V 1 CD-3922

BUSHING 1 BU-3011

6. CASING, BOTTOM 1 14523

CASING, RIGHT HAND 1 14332

CASING, LEFT HAND 1 14333

7. CASING MOUNTING SCREWS 6 SC-2425

8. INSULATION: 25” x 120”

(635mm x 3048mm) 1 IN-22364

9. CABLE CONNECTION HARDWARE

10. HEATING CABLE: Length 144’ (43891mm) 1 CB-3045

11. THERMOSTAT 1 TT-3057

— THERMOSTAT KNOB, Fahrenheit 1 KN-3469

— THERMOSTAT KNOB, Celsius 1 KN-3474

12. TEMPERATURE GAUGE 1 GU-3273

13. HEAT INDICATOR LIGHT, 125V 1 LI-3493

HEAT INDICATOR LIGHT, 230V 1 LI-3923

14. LIGHT SWITCH 1 SW-3887

15. BULB, 125V 2 LP-3480

BULB, 230V 2 LP-3606

16. BULB SOCKET, 125V 2 RP-3952

BULB SOCKET, 230V 2 RP-3955

17. GLASS DOOR, Left-hand 2 4972

18. GLASS DOOR, Right-hand 2 4973

EACH DOOR INCLUDES:

— TOP DOOR HINGE 1 HG-2892

— BOTTOM DOOR HINGE 1 HG-23952

— TOP HINGE PIVOT PIN 1 PI-2894

— BOTTOM HINGE PIVOT PIN 1 PI-23953

— HANDLE 1 HD-2910

— HANDLE MOUNTING SCREWS 2 SC-2911

— DOOR GASKET: Length 6.3’ (1920mm) 1 GS-2891

19. DOOR LATCH 4 LT-23187

20. SIDE RACK 2 SR-2213

21. SHELF 3 SH-2114

22. BIMET THERMOSTAT, 230V only 1 TT-3859

23. FILTER (LINE), 230V 1 FI-33225

FILTER BRACKET 1 13001

24. FUSEHOLDER 1 FU-3884

FUSE 1 FU-3883

SERVICE VIEW • following pages

750-GDU - REACH-IN 750-GDU/PT - PASS-THRU

#828 Operation and Care Manual • 14.

#828 Operation and Care Manual • 15.

#828 Operation and Care Manual • 16.

#828 Operation and Care Manual • 17.

All Alto-Shaam equipment
is sold F.O.B. shipping
point, and when accepted
by the carrier, such
shipments become the
property of the consignee.

Should damage occur in shipment, it is a matter
between the carrier and the consignee. In such cases, the
carrier is assumed to be responsible for the safe delivery
of the merchandise, unless negligence can be established
on the part of the shipper.

1. Make an immediate inspection while the equipment

is still in the truck or immediately after it is moved to
the receiving area. Do not wait until after the
material is moved to a storage area.

2. Do not sign a delivery receipt or a freight bill until

you have made a proper count and inspection of all
merchandise received.

3. Note all damage to packages directly on the carrier’s

delivery receipt.

4. Make certain the driver signs this receipt. If he

refuses to sign, make a notation of this refusal on
the receipt.

5. If the driver refuses to allow inspection, write the

following on the delivery receipt:

Driver refuses to allow inspection of

containers for visible damage.

6. Telephone the carrier’s office immediately upon

finding damage, and request an inspection. Mail a
written confirmation of the time, date, and the
person called.

7. Save any packages and packing material for further

inspection by the carrier.

8. Promptly file a written claim with the carrier and

attach copies of all supporting paperwork.

We will continue our policy of assisting our
customers in collecting claims which have been properly
filed and actively pursued. We cannot, however, file any
damage claims for you, assume the responsibility of any
claims, or accept deductions in payment for such claims.

Alto-Shaam, Inc. warrants to the original purchaser that any
original part that is found to be defective in material or workmanship
will, at Alto-Shaam's option, subject to provisions hereinafter stated,
be replaced with a new or rebuilt part.

The labor warranty remains in effect one (1) year from installation
or fifteen (15) months from the shipping date, whichever occurs first.
Alto-Shaam will bear normal labor charges performed during standard
business hours, and excluding overtime, holiday rates or any
additional fees.

The parts warranty remains in effect for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

However, the heating element on Halo Heat

®

cook/hold ovens
and the refrigeration compressor on Alto-Shaam Quickchillers™are
warranted for a period of five (5) years from installation. The labor
warranty is the same as stated above; namely, for one (1) year from
installation or fifteen (15) months from the shipping date, whichever
occurs first.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display

case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper

installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness

or abnormal conditions including, but not limited to, equipment
subjected to harsh or inappropriate chemicals including, but not
limited to, compounds containing chloride or quaternary salts, poor
water quality, or equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality,

inadequate maintenance of steam generators and/or surfaces
affected by water quality. Water quality and required maintenance
of steam generating equipment is the responsibility of the
owner/operator.

6. Damage caused by use of any cleaning agent other than

Alto-Shaam's Combitherm

®

Cleaner including, but not limited to,
damage due to chlorine or other harmful chemicals. Use of
Alto-Shaam's Combitherm®Cleaner on Combitherm®ovens is
highly recommended.

7. Any losses or damage resulting from malfunction, including loss
of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of
merchantability and fitness for a particular purpose. In no event
shall Alto-Shaam be liable for loss of use, loss of revenue or profit,
or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to
modify this warranty or to incur on behalf of Alto-Shaam any other
obligation or liability in connection with Alto-Shaam equipment.

ALTO-SHAAM, INC.

TRANSPORTATION

DAMAGE and CLAIMS

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model:

_______________________________________________Date Installed: __________________________________________________________

Voltage: ______________________________________________ Purchased From: _______________________________________________
Serial Number:

_______________________________________ _______________________________________________________________________

W164 N9221 Water Street ●P.O. Box 450 ●Menomonee Falls, Wisconsin 53052-0450 ●U.S.A.

PHONE: [phone] • 800.558-8744 USA/CANADA FAX: [phone] • 800.329.8744 U.S.A. ONLY

WEBSITE: www.alto-shaam.com

PRINTED IN U. S. A.

LIMITED

WARRANTY

®